2. Divide dough in half, forms into disks, and chill in plastic wrap at least an hour or so.

3. Once firm to the touch, roll out on a slightly floured surface.If too firm, just let it sit at room temperature for about 15 minutes.

4. Cut out shapes (you can re-roll scraps 2 or 3 times), transfer to cookie sheets, and let sit in the freezer for 10 minutes before baking, to really set the shape.Meanwhile, preheat oven to 350.

5. Bake re-chilled dough approximately 12 minutes, until edges are barely golden.Since there are no leaveners in this recipe, and if you pre-chill the dough properly, it shouldn't change shape much. If you want extra clean edges, sometimes I re-cut the baked dough immediately after it comes out of the oven.

6. Cool the cookies on a wire rack, before icing...

To pipe the icing, like the cloth diaper cookies above, I use this royal icing recipe, tinting with gel food coloring, and using small plastic bottles for piping.

For a more rustic look, like the 'pink lemonade ponies' I made for Claire's Cowgirl Party last year, I make a super simple lemon icing with just powdered sugar and lemon juice (mix the two until the consistency is thin but nice & spreadable, like syrup), and just slop it on, the messier the better.

Either way, you can't go wrong! Allow the icing to fully harden, before packaging. The sweet and tart cookies are crisp, but still slightly soft & flaky. And they look cute! Perfect party favors.